Add the blueberries and dry ingredients to the wet mixture and stir delicately, so as not to crush the blueberries.

Place thick batter scoops into 24 muffin cups. Bake in the middle of the oven for about 18-22 min, until a tooth-pick inserted into the center of a muffin comes out clean. Take
the pan out of the oven, then put each of the paper lined muffins on a rack to cool.